Nutritional Facts

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the drippings, saute the chicken, carrots and celery until chicken juices run clear; remove and keep warm. In the same skillet, scramble eggs over medium heat, breaking into small pieces. Stir in the chicken mixture, rice, soy sauce and bacon.Yield: 2 servings.

Originally published as Fried Rice With Chicken in Quick Cooking
March/April 2005, p53